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Author Notes: This is enough rub for a whole goat. If you're only making goat pieces, try making a quarter of this recipe. The rest will keep in the fridge for a couple of weeks in an airtight container. - Sara, Neftali & Sally

Serves a crowd

4pounds dried guajillo chiles, tops (with stems) pulled off and loose seeds dumped out (do not scrape for all the seeds)

at least 10cups water

1/3cup whole black peppercorns

1/3cup whole cloves

1/3cup coarse sea salt

Bring water to a boil in a large saucepan, then add the chiles and lower to a simmer. Cook for about 10 minutes, until the chiles have brightened but don't quite come apart when tugged with tongs.

Meanwhile, toast peppercorns and cloves in a skillet, shaking constantly, just until fragrant

Note: you will have to work in batches. Above are the total quantities.
Using tongs, remove the chiles from the water and transfer to bowl of a food processor or blender. Add enough of the chile cooking water to blend and small bits of the spices and salt. Blend until smooth. Then pour into a chinoise set over a large mixing bowl.

Using GLOVED hands, press chilies through the mesh as best you can (there will be a lot of chili skins left). Repeat as many times as necessary, using the chile debris from each round again to get as much as possible from the batch.